Carrot – Walnut – Raisin – Muffins

Ingredients for 1 servings:

• 125 g margarine
• 75 g brown cane sugar
• 2 eggs
• 100 g flour, whole grain
• ½ pack of baking powder
• 1 pinch(s) cinnamon powder
• 1 pinch of nutmeg
• 250 g carrot(s), weighed unpeeled, sliced
• 50 g walnuts, roughly chopped
• 50 g raisins
• 1 clove(s)
• 1 lemon(s), untreated, zest
• 15 g pistachios, finely chopped
• e.g. cake icing

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

for 10 muffins with a diameter of 6 cm or for 6 muffins with a diameter of 8 cm.

Beat the margarine and sugar until fluffy. Add the eggs and beat until fluffy. Combine the whole-wheat flour with the baking powder, cinnamon, and nutmeg, then add to the batter and mix to form a dough. Peel and grate the carrots, chop the walnuts and pistachios, finely grate the lemon zest, and grind the cloves. Add everything to the batter along with the raisins and mix with a spoon. Pour into the muffin tin and bake in a preheated oven at 175°C (top/bottom heat) for 25-30 minutes. Let cool and remove from the tin. Garnish with lemon icing, if desired.